JP2019068747A - Low calorie beverage and method of producing the same - Google Patents

Abstract

To provide a low calorie fruit juice beverage, vegetable juice beverage, and mixed juice beverage, and a low calorie plant-derived syrup, and a method of producing the same.SOLUTION: A low calorie fruit juice beverage, vegetable juice beverage, or mixed juice beverage of this invention has an allulose content ratio of 0.015 or higher relative to fructose content, and a method of producing the low calorie fruit juice beverage, vegetable juice beverage, or mixed juice beverage includes a step of treating fruit juice, vegetable juice, or mixed juice with ketose-3-epimerase. Low calorie plant-derived syrup of this invention has an allulose content of 0.01 or higher relative to fructose content, and a method of producing the low calorie plant-derived syrup includes a step of treating the low calorie plant-derived syrup with the ketose-3-epimerase.SELECTED DRAWING: None

Description

  The present invention relates to a low-calorie processed fruit juice beverage, a vegetable juice beverage and a mixed juice beverage, and a method for producing them. The present invention also relates to molasses derived from reduced-calorie treated plants and a method for producing the same.

  With the recent increase in health consciousness, it is desirable to reduce the amount of carbohydrate intake at the time of food intake, and the reduction of carbohydrate intake is also said to be a future social issue. Fruit juices and vegetable juices can be easily consumed by fruits and vegetables, and are widely used by consumers for the purpose of maintaining health, but these beverages contain sugars derived from fruits and vegetables From the viewpoint of reducing carbohydrate intake, it is desirable to reduce the carbohydrate content as much as possible.

  With regard to fruit juice beverages, technologies have been proposed in the past to remove monosaccharides and disaccharides from fruit juice by subjecting the fruit juice to membrane treatment to reduce calories (Patent Documents 1 and 2). In addition, with regard to vegetable juice beverages, there is a problem that using vegetables with a low carbohydrate content as raw materials results in palatable taste, but in order to solve such problems, the taste of low-carbohydrate vegetable beverages is enriched A technology has been proposed (Patent Document 3).

Japanese Patent Publication No. 2010-520743 International Publication No. 2006/004106 JP, 2015-223167, A

  However, the above-mentioned technology for subjecting the fruit juice to a membrane has the problem that the body of the fruit juice and its thick feeling are also lost due to the removal of saccharides. Moreover, about said low carbohydrate vegetable drink, in order to use as a raw material the vegetable with little carbohydrate content, there existed a restriction | limiting in the vegetable.

  The present inventors conducted intensive studies in view of the above problems, and it was found that allose is produced from fructose derived from carrot juice by causing ketose 3-epimerase enzyme to act on carrot juice, and ketose In the carrot juice containing allulose after the enzyme treatment with the -3-epimerase enzyme, the calories were reduced as compared with the carrot juice before the enzyme treatment, and it was found that the rich texture and thick taste like a carrot are maintained. The present inventors also confirmed that similar results were obtained for other fruit juices and vegetable juices. The present inventors further confirmed that calories are reduced and flavors derived from raw materials are maintained also for molasses derived from plants such as honey, agave syrup and maple syrup. The present invention is based on these findings.

  An object of the present invention is to provide a reduced-calorie fruit juice beverage, a vegetable juice beverage and a mixed juice beverage, a reduced-calorie plant-derived molasses, and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] Reduced-calorie fruit juice, which is a reduced-calorie juice beverage, a vegetable juice beverage or a mixed juice beverage, wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.015 or more Beverage, vegetable juice beverage or mixed juice beverage (hereinafter, each may be referred to as “fruit juice beverage of the present invention,” “vegetable juice beverage of the present invention,” “mixed juice beverage of the present invention”).
[2] The beverage according to the above [1], wherein the allulose content is 0.10 g / 100 mL or more.
[3] The beverage according to the above [1] or [2], wherein allulose is not added as a raw material.
[4] The beverage according to any one of the above [1] to [3], which is substantially free of sucrose.
[5] Juice beverages, vegetable juice beverages or mixed juice beverages consist of carrot juice, orange juice, grapefruit juice, apple juice, grape juice, pineapple juice, peach juice, tomato juice, tomato juice, lemon juice, mango juice and passion fruit juice The beverage according to any one of the above [1] to [4], which comprises one or more kinds of fruit juice and / or vegetable juice selected from the group.
[6] The carrot vegetable juice beverage according to any one of the above [1] to [5], wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.025 or more. Beverage.
[7] The beverage according to any one of the above [1] to [5], which is an orange juice beverage and the ratio of allulose content to fructose content (allulose content / fructose content) is 0.04 or more. .
[8] A method for producing a reduced-calorie juice, vegetable juice or mixed juice beverage, comprising the step of treating fruit juice, vegetable juice or mixed juice with a ketose-3-epimerase enzyme.
[9] The treatment with fruit juice, vegetable juice or mixed juice with ketose-3-epimerase enzyme is a process for reducing calories by producing allulose from fructose derived from fruit juice, vegetable juice or mixed juice [8] above The manufacturing method described in.
[10] The above-mentioned [8] or [9], further comprising the step of treating fruit juice, vegetable juice or mixed juice with invertase before and / or simultaneously with the treatment with a ketose-3-epimerase enzyme Manufacturing method.
[11] A method for reducing the calorie of fruit juice, vegetable juice or mixed juice, comprising the step of treating fruit juice, vegetable juice or mixed juice with a ketose-3-epimerase enzyme.
[12] A low-calorie plant-derived molasses, wherein the ratio of the allulose content to the fructose content (allulose content / fructose content) is 0.01 or more. Molasses (hereinafter, sometimes referred to as "plant-derived molasses of the present invention").
[13] The plant-derived molasses of the above-mentioned [12], wherein the allulose content is 0.10 g / 100 g or more.
[14] The plant-derived molasses according to the above [12] or [13], wherein allulose is not added as a raw material.
[15] The plant-derived plant according to any one of the above [12] to [14], wherein the plant-derived molasses comprises one or more kinds of molasses selected from the group consisting of honey, agave syrup and maple syrup Molasses.
[16] A method for producing reduced-calorie plant-derived molasses, comprising the step of treating plant-derived molasses with a ketose-3-epimerase enzyme.
[17] The production method according to [16] above, wherein the treatment of plant-derived molasses with ketose-3-epimerase enzyme is a treatment for reducing calories by producing allulose from fructose derived from molasses.
[18] The production method according to the above [16] or [17], further comprising the step of treating plant-derived molasses with invertase before and / or simultaneously with the treatment with a ketose-3-epimerase enzyme .
[19] A method for reducing calories of plant-derived molasses, comprising the step of treating plant-derived molasses with a ketose-3-epimerase enzyme.

  ADVANTAGE OF THE INVENTION According to this invention, it is advantageous at the point which can reduce calories, maintaining components other than the sugar of fruit juice drink, vegetable juice drink or mixed juice drink, and plant-derived molasses. In addition, low-calorie fruit juice beverages, vegetable juice drinks or mixed juice beverages, and low-calorie plant-derived molasses are non-calorified fruit juice beverages, vegetable juice beverages or mixed juice beverages, and low-calorie beverages. It is advantageous in that it has the same flavor as non-plant derived molasses.

Detailed Description of the Invention

<< Beverage of the Invention >>
The fruit juice beverage, vegetable juice beverage and mixed juice beverage of the present invention (hereinafter sometimes referred to as "the beverage of the present invention") have a ratio (g / 100 mL) of allulose content to fructose content (g / 100 mL) (allulose) Content / fructose content) is characterized by satisfying a predetermined value. The ratio of the allulose content (g / 100 mL) to the fructose content (g / 100 mL) of the beverage of the present invention is adjusted by processing the fruit juice or vegetable juice as a raw material, that is, enzyme treatment, as described later. Can. In the following description, the ratio of the allulose content (g / 100 mL) to the fructose content (g / 100 mL) may be referred to as "allulose content / fructose content" and "allulose content / fructose content".

  The lower limit value of the allulose content / fructose content of the beverage of the present invention can be 0.015 (preferably 0.2), and the upper limit value of the ratio is 0.45 (preferably 0.3) be able to. The allulose content / fructose content of the beverage of the present invention can be, for example, 0.015 to 0.45.

  The lower limit value of the allulose content / fructose content of the carrot vegetable juice beverage of the present invention can be 0.025 (preferably 0.2), and the upper limit value of the ratio is 0.45 (preferably 0.3). Can be The allulose content / fructose content of the carrot vegetable juice beverage of the present invention can be, for example, 0.025 to 0.45.

  The lower limit value of the allulose content / fructose content of the orange juice beverage of the present invention can be 0.04 (preferably 0.2), and the upper limit value of the ratio is 0.3 (preferably 0.25) It can be done. The allulose content / fructose content of the orange juice beverage of the present invention can be, for example, 0.04 to 0.3.

  Allulose to be contained in the beverage of the present invention is formed by converting fructose derived from fruit juice, vegetable juice or mixed juice into allulose by enzyme treatment in situ (in situ) in raw material juice, vegetable juice or mixed juice. It is a thing. The formation of allulose in the beverage can be achieved by processing the fruit juice or vegetable juice as a raw material, ie, enzyme treatment, as described later. Therefore, the beverage of the present invention can be one in which allulose is not added as a raw material.

  The beverage of the present invention may contain 0.10 g / 100 mL or more (e.g. 0.10 to 1.57 g / 100 mL) of allulose, preferably 0.5 g / 100 mL or more (e.g. 0.5) 1.51.5 g / 100 mL) can be contained.

  In the present invention, the concentration of saccharides such as fructose, sucrose, glucose and allulose can be measured by a high performance liquid chromatography method (HPLC method).

  The beverage of the present invention is a reduced calorie beverage because of its reduced fructose content. In the present invention, the term "reduced-calorie beverage" means a beverage whose calories are reduced as compared to the raw material juice, vegetable juice or mixed juice. As a low-calorie content drink, the drink of 30 kcal / 100 mL or less, 25 kcal / 100 mL or less, or 20 kcal / 100 mL or less is mentioned, for example. The calorie of the beverage can be calculated based on the atwater coefficient. The reduction of calories, that is, the reduction of fructose content can be achieved by processing the raw material juice, vegetable juice or mixed juice, that is, the enzyme treatment, as described later.

  The raw material of fruit juice used for the fruit juice beverage of the present invention is not particularly limited as long as it is fruit juice containing fructose and / or sucrose, and oranges (including oranges), pineapple, grapefruit, apple, grape, peach, strawberry, banana And mango, melon, apricot, lemon juice, and other juices described in the criteria for marking quality of fruit drinks. Particularly preferred sources of juice are orange, apple, pine apple, mango. Moreover, as a raw material of vegetables used for the vegetable juice drink of this invention, if it is vegetable juice containing fructose and / or sucrose, there is no restriction in particular, and carrot, spinach, onion, tomato, celery, paprika, pumpkin, corn etc. And particularly preferred sources of vegetable juice are carrots and pumpkins.

  The fruit juice and vegetable juice used as the raw material used for the drink of this invention may use either a straight or a concentrate. When the target beverage has a low concentration, diluted fruit juice, diluted vegetable juice or diluted mixed juice mixed with water or other drinkable liquid can also be used as a raw material.

  The raw material used for the beverage of the present invention may be a mixed juice of two or more kinds of each of fruit juice or vegetable juice, or may be a mixed juice of one or more kinds of fruit juice and one or more kinds of vegetable juice. . The mixed juice beverage of the present invention uses as a raw material a mixed juice composed of two or more selected from the group consisting of fruit juice and vegetable juice as a raw material of the fruit juice beverage or vegetable juice beverage of the present invention.

  The beverage of the present invention can be a beverage reduced in calories while maintaining components other than sugar of fruit juice, vegetable juice or mixed juice as a raw material. In addition, the beverage of the present invention is a beverage reduced in calories without reducing the content of fructose (for example, glucose) other than sucrose and sucrose derived from the raw material juice, vegetable juice or mixed juice. Can. The beverage of the present invention may contain 1.0 g / 100 mL or more (e.g. 1.0 to 5.0 g / 100 mL) of glucose, preferably 2.0 g / 100 mL or more (e.g. 2.0) ~ 4.0 g / 100 mL) can be contained.

  The beverage of the present invention is also a product obtained by converting sucrose contained in raw material juice, vegetable juice or mixed juice into saccharides other than sucrose (for example, glucose and fructose) by enzyme treatment in situ. May be The conversion of sucrose in the raw material to other carbohydrates can be achieved by processing the raw fruit juice or vegetable juice, ie, enzyme treatment (for example, invertase treatment), as described later. Therefore, the beverage of the present invention can be substantially free of sucrose derived from the raw material. Here, "substantially not contained" means that the concentration is below the detection limit of high performance liquid chromatography (HPLC method) using a differential refractometer as a detection system.

  The beverage of the present invention may be blended with a beverage additive used in the formulation design of ordinary beverages. As such additives, sweeteners (including high sweetness degree sweeteners), acidulants, seasonings, spices, flavors, coloring agents, thickeners, stabilizers, emulsifiers, fortifiers, pH adjusters, Antioxidants, preservatives and the like can be mentioned. The above-mentioned beverage additive can be mixed with other raw materials in the preparation process described later.

  According to a preferred embodiment of the present invention, a carrot vegetable juice beverage is provided, wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.025 or more. The carrot vegetable juice beverage can be substantially free of sucrose. The carrot vegetable juice beverage can also have a total content of sugars (monosaccharides and disaccharides) of 3 g / 100 mL or more (eg, 3 to 6 g / 100 mL or 3 to 5 g / 100 mL), preferably 4 g / It can be 100 mL or more (e.g., 4 to 5 g / 100 mL).

  According to a preferred embodiment of the present invention, there is also provided an orange juice beverage, wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.04 or more. The orange juice beverage may be substantially free of sucrose. The orange juice beverage can also have a total content of sugars (monosaccharides and disaccharides) of 7 g / 100 mL or more (e.g., 7 to 12 g / 100 mL or 7 to 11 g / 100 mL), preferably 8 g / 100 mL It can be more than (for example, 8 to 10 g / 100 mL).

<< Method for Producing Beverage of the Present Invention >>
The beverage of the present invention can be produced by treating fruit juice, vegetable juice or mixed juice with a ketose-3-epimerase enzyme.

The ketose-3-epimerase enzyme used for producing the beverage of the present invention is an enzyme having an activity of catalyzing epimerization using D-fructose as a substrate to produce allulose. In the present invention, a microorganism which produces a ketose-3-epimerase enzyme (for example, Arthrobacter globiformis , Pseudomonas cichorii ) is cultured, and a product obtained by purifying or roughly purifying the enzyme from the culture can be used. In the present invention, "ketose-3-epimerase" is used to include tagatose-3-epimerase and allulose-3-epimerase.

  The beverage of the present invention is a beverage in which fructose is converted to allulose by a ketose-3-epimerase enzyme treatment to reduce calories. The content of allulose in the beverage of the present invention can be regulated by adjusting the content of fructose serving as a substrate for the ketose-3-epimerase enzyme. In addition, the amount of allulose in the beverage of the present invention can be optionally set at a rate below the equilibrium state by adjusting the amount of ketose-3-epimerase enzyme.

  The degree of calorie reduction in the beverage of the present invention can be evaluated by the calorie reduction rate (%). Here, the calorie reduction rate (%) means the allulose sugar composition (%) of the juice, vegetable juice or mixed juice subjected to the enzyme treatment with the ketose-3-epimerase enzyme, the juice, the vegetable juice or the mixed juice not treated with the enzyme. The value (%) obtained by subtracting the allulose sugar composition (%).

  The calorie reduction rate of the beverage of the present invention is, for example, 0.7 to 17.7%, preferably 5.0 to 15.0%.

  In the present invention, the enzyme treatment with a ketose-3-epimerase enzyme can be added as a standard 200 U or more per 1 g of fructose in fruit juice, vegetable juice or mixed juice, preferably 500 U / 1 g fructose, particularly preferably 1000 U / g. It is 1 g fructose. After enzyme addition, the reaction is carried out at 25 ° C for 16 hours as a guide, but the temperature and time can be appropriately adjusted according to the type of fruit juice, vegetable juice or mixed juice and the amount of enzyme added. Be aware that it will lead to When processing concentrated juice, concentrated vegetable juice or concentrated mixed juice, it may be processed at any timing before, during, or after concentration.

  The mixed juice beverage of the present invention may be produced by mixing the low-calorie juice or reduced-calorie vegetable juice obtained after enzymatic treatment of the fruit juice or vegetable juice respectively to produce a low-calorie mixed juice beverage, After mixing each of the fruit juice and the vegetable juice, the reduced calorie mixed juice beverage may be manufactured by collectively treating it with enzymes.

  The pH at the time of enzyme treatment of fruit juice, vegetable juice or mixed juice used as a raw material in the production of the beverage of the present invention has a lower limit value, for example, from the viewpoint of better exhibiting the calorie reduction effect by the ketose-3-epimerase enzyme. It can be 4.5 (preferably 5.5), and the upper limit can be 12.0 (preferably 9.0). The pH of the raw material juice, vegetable juice or mixed juice of the beverage of the present invention can be, for example, 4.5 to 12.0 (preferably 5.5 to 9.0).

  The pH of the fruit juice, vegetable juice or mixed juice used as a raw material in the production of the beverage of the present invention may be adjusted by the addition of ion exchange resin, or may be adjusted by a method of adjusting the pH of ordinary beverages. It can be prepared, for example, using sodium bicarbonate. The addition of the ion exchange resin may be combined with the method of adjusting the pH of a normal beverage to adjust the pH of the raw material juice, vegetable juice or mixed juice of the beverage of the present invention. The pH of the raw fruit juice, vegetable juice or mixed juice and the beverage of the present invention can be measured using a commercially available pH meter.

  The method for producing a beverage of the present invention comprises the step of converting fructose into allulose by an enzymatic treatment with ketose-3-epimerase. In the method for producing a beverage of the present invention, it is preferable that fructose as a substrate is fructose derived from fruit juice, vegetable juice or mixed juice used as a raw material, from the viewpoint of reducing the calorie of the beverage. Fructose derived from fruit juice, vegetable juice or mixed juice used as a raw material may be fructose contained in fruit juice, vegetable juice or mixed juice, and also sucrose contained in fruit juice, vegetable juice or mixed juice May be the fructose produced by decomposition. The decomposition of sucrose to produce fructose may be carried out by an enzyme treatment, for example, an invertase enzyme that hydrolyzes sucrose to fructose and glucose, a sucrase enzyme, and an α-glucosidase enzyme.

  In the method for producing a beverage of the present invention, except for the above-mentioned enzyme treatment, it can be carried out according to known production procedures for fruit beverages, vegetable juice beverages and mixed juice beverages. That is, a squeezing step can be performed prior to the enzyme treatment to prepare fruit juice, vegetable juice and mixed juice. The squeezing step can be omitted when a commercially available concentrate or vegetable paste is used as a raw material. In addition, juice, vegetable juice and mixed juice subjected to enzyme treatment can be blended with other ingredients such as additives in the blending process. The preparation liquid obtained in the preparation step can be packed in containers through a sterilization step and a filling step. The containerized beverage of the present invention can be subjected to a sealing step and a cooling step as required.

  According to another aspect of the present invention, there is provided a method of reducing calories of fruit juice, vegetable juice or mixed juice, comprising the step of treating with a ketose-3-epimerase enzyme. The method of reducing calories of the present invention can be carried out according to the description of the beverage of the present invention and the production thereof.

<< Plant derived molasses of the present invention >>
In the present invention, “plant-derived molasses” refers to a plant-derived liquid containing sugar, and typically refers to flower nectar and sap. Plant derived molasses include, for example, honey, agave syrup and maple syrup.

  The plant-derived molasses of the present invention is characterized in that the ratio (allulose content / fructose content) of allulose content (g / 100 g) to fructose content (g / 100 g) satisfies a predetermined value. The ratio of the allulose content (g / 100 g) to the fructose content (g / 100 g) of the plant-derived molasses according to the present invention is, as will be described later, plant-derived molasses (in particular honey, agave syrup or maple) Syrup)), ie, it can be adjusted by enzyme treatment. In the following description, the ratio of allulose content (g / 100 g) to fructose content (g / 100 g) may be referred to as "allulose content / fructose content" and "allulose amount / fructose amount".

  The lower limit of the allulose content / fructose content of the plant-derived molasses of the present invention can be 0.010 (preferably 0.1), and the upper limit of the ratio is 0.35 (preferably 0.26). Can be The allulose content / fructose content of the plant-derived molasses of the present invention can be, for example, 0.010-0.35.

  The lower limit of the allulose content / fructose content of the honey of the present invention can be 0.010 (preferably 0.1), and the upper limit of the ratio is 0.35 (preferably 0.30). be able to. The allulose content / fructose content of the honey of the present invention can be, for example, 0.010 to 0.35.

  The lower limit of the allulose content / fructose content of the agave syrup of the present invention may be 0.010 (preferably 0.1), and the upper limit of the ratio may be 0.26 (preferably 0.2). can do. The allulose content / fructose content of the agave syrup of the present invention can be, for example, 0.010 to 0.26.

  The lower limit value of the allulose content / fructose content of the maple syrup of the present invention can be 0.010 (preferably 0.1), and the upper limit value of the ratio is 0.30 (preferably 0.26). can do. The allulose content / fructose content of the maple syrup of the present invention can be, for example, 0.010 to 0.30.

  Allulose to be contained in the plant-derived molasses of the present invention is a product obtained by converting fructose derived from molasses raw material into allulose by enzymatic treatment in molasses as a raw material. The production of allulose in plant-derived molasses can be achieved by processing of molasses materials (in particular, honey, agave syrup or maple syrup), that is, enzyme treatment, as described later. Therefore, the plant-derived molasses of the present invention can be one to which allulose is not added as a raw material.

  The plant-derived molasses of the present invention may contain allulose at 0.1 g / 100 g or more (eg, 0.1 to 15.2 g / 100 g), and preferably 5.0 g / 100 g or more (eg, It can contain 5.0 to 15.0 g / 100 g).

  The plant-derived molasses of the present invention is a reduced-calorie food because of its reduced fructose content. In the present invention, "reduced-calorised plant-derived molasses" means plant-derived molasses in which the calorie is reduced compared to the plant-derived molasses. Moreover, according to the present invention, as specific embodiments of the plant-derived molasses of the present invention, "reduced calorie honey", "reduced calorie agave syrup" and "reduced calorie maple syrup" are provided (this specification In the book "honey of the invention", "agave syrup of the invention", "maple syrup of the invention". In the present invention, “reduced calorie honey”, “reduced calorie agave syrup” and “reduced calorie maple syrup” are honey, agave syrup and honey which are reduced in calories as compared with agave syrup and maple syrup. Means syrup and maple syrup. The calories of plant-derived molasses can be calculated based on the atwater coefficient. The reduction of calories, that is, the reduction of fructose content can be achieved by the processing of molasses material (in particular, honey, agave syrup or maple syrup), that is, the enzyme treatment, as described later.

  Raw materials used for the plant-derived molasses of the present invention may be any one of honey, agave syrup, maple syrup and other molasses, or a combination of two or more.

  The honey used as a raw material of the plant-derived molasses of the present invention is not particularly limited as long as it is a honey containing fructose and / or sucrose, such as derived plants and production areas, for example, acacia honey, hundred flowers honey, buckwheat honey, honeydew honey , Anemone honey, Clover honey, Lemon honey, Orange honey, Mandarin honey, Raspberry honey, Cherries honey, Rosemary honey, Sunflower honey, Tochi honey, Bodice honey, Apple honey, Rape honey, Lavender honey, Dandelion honey, Gaze honey, Manuka Honey is mentioned, particularly preferably acacia honey and lotus root honey. In addition, raw material honey can be used 1 type or in mixture of 2 or more types.

  The agave syrup used as a raw material of the plant-derived molasses according to the present invention is not particularly limited as long as it is an agave syrup containing fructose and / or sucrose, and for example, an extract of Agaves blue agave, Agave salmiana An extract is mentioned. In addition, raw material agave syrup can be used 1 type or in mixture of 2 or more types.

  The maple syrup used as a raw material of the plant-derived molasses according to the present invention is not particularly limited as long as it is a sap containing fructose and / or sucrose as long as it is a sap having origin and for example, sugar maple, black maple, birch Maple syrup derived from maple. In addition, raw material maple syrup can be used 1 type or in mixture of 2 or more types.

  The plant-derived molasses of the present invention can be reduced-calorie molasses while maintaining the components other than sugar of raw material honey, agave syrup or maple syrup. In addition, the plant-derived molasses of the present invention reduces the content of fructose (for example, glucose) other than sucrose and sucrose derived from plant-derived molasses (in particular, honey, agave syrup or maple syrup) as a raw material It is possible to make a low-calorie molasses without The plant-derived molasses of the present invention may contain 1.5 g / 100 g or more (e.g., 1.5 to 40 g / 100 g) of glucose, and preferably 2.5 g / 100 g or more (e.g., 2. g). It can contain 5 to 25 g / 100 g).

  The plant-derived molasses of the present invention may be blended with a commonly used food additive. Such additives include sweeteners (including high intensity sweeteners), flavors, colorants, antioxidants, preservatives and the like. The above-mentioned food additives can be mixed with other raw materials in the preparation process described later.

  The plant-derived molasses of the present invention, while being reduced in calories, has the same flavor as molasses derived from non-reduced calorie plants. Thus, the plant-derived molasses of the present invention can be used like conventional sweeteners, and is particularly suitable for use in confectionery intended for low calories.

<< Method for producing plant-derived molasses of the present invention >>
The plant-derived molasses of the present invention can be produced by treating honey, agave syrup or maple syrup with a ketose-3-epimerase enzyme.

The ketose-3-epimerase enzyme used for producing plant-derived molasses of the present invention is an enzyme having an activity of catalyzing epimerization using D-fructose as a substrate to produce allulose. In the present invention, a microorganism which produces a ketose-3-epimerase enzyme (for example, Arthrobacter globiformis , Pseudomonas cichorii ) is cultured, and a product obtained by purifying or roughly purifying the enzyme from the culture can be used. In the present invention, an enzyme immobilized on silica, synthetic adsorbent, ion exchange resin or the like by a known method may also be used.

  The plant-derived molasses of the present invention is a reduced-calorie molasses in which fructose is converted to allulose by a ketose-3-epimerase enzyme treatment. The allulose content in the plant-derived molasses of the present invention can be regulated by adjusting the fructose content as a substrate for the ketose-3-epimerase enzyme. In addition, the amount of allulose in the molasses derived from the plant of the present invention can be optionally set at a rate less than the equilibrium state by adjusting the amount of ketose-3-epimerase enzyme.

  The degree of calorie reduction in the plant-derived molasses of the present invention can be evaluated by the calorie reduction rate (%). Here, the calorie reduction rate (%) refers to allulose sugar composition (%) of molasses (especially honey, agave syrup or maple syrup) enzyme-treated with ketose-3-epimerase enzyme, and molasses treated with no such enzyme (especially honey) The value (%) obtained by subtracting the allulose sugar composition (%) of honey, agave syrup or maple syrup).

  The calorie reduction rate of the plant-derived molasses of the present invention is, for example, 0.01 to 25%, preferably 0.6 to 20%.

  In the present invention, the enzymatic treatment with a ketose-3-epimerase enzyme can add 100 U or more per 1 g of fructose in a plant-derived molasses (in particular, honey, agave syrup or maple syrup) as a standard, preferably 200 U / It is at least 1 g fructose, particularly preferably at least 500 U / g fructose. After enzyme addition, the reaction is carried out at 45 ° C for 15 hours as a guide, but the temperature and time can be appropriately adjusted according to the kind of molasses derived from plant and the amount of enzyme added, and long-term reaction at high temperature decomposes sugar Keep in mind that it will

  When the plant-derived molasses of the present invention contains two or more kinds of raw materials (for example, two or three kinds of raw materials selected from honey, agave syrup and maple syrup), each raw material is subjected to an enzyme treatment. The obtained low-calorie materials may be mixed to produce a low-calorie plant-derived molasses, or a plant-derived low-calorie plant material may be prepared by mixing each of the raw materials and then treating with enzymes. You may produce molasses.

  The lower limit of the pH of the molasses raw material of the plant-derived molasses of the present invention is, for example, 3.0 (preferably 3.3) from the viewpoint of exerting the effect of reducing calories by the ketose-3-epimerase enzyme better. The upper limit value can be 12.0 (preferably 9.0). The pH of the molasses raw material of the plant-derived molasses of the present invention can be, for example, 3.0 to 12.0 (preferably 3.3 to 9.0).

  The pH of the molasses raw material of the plant-derived molasses of the present invention may be adjusted by the addition of an ion exchange resin, or may be adjusted by a method of adjusting the pH of ordinary foods, for example, sodium hydrogen carbonate It can be prepared using. The pH of the molasses raw material of the plant-derived molasses of the present invention may be adjusted by combining the addition of the ion exchange resin and the method of adjusting the pH of ordinary foods. The pH of the molasses raw material and the molasses derived from the plant of the present invention can be measured using a commercially available pH meter.

  The method for producing plant-derived molasses according to the present invention comprises the step of converting fructose into allulose by a ketose-3-epimerase enzyme treatment. In the method for producing plant-derived molasses according to the present invention, it is preferable that fructose as a substrate is fructose derived from molasses raw material (in particular, honey, agave syrup or maple syrup) from the viewpoint of reducing calories of molasses. The fructose derived from the molasses raw material may be fructose contained in molasses, or may be fructose produced by decomposition of sucrose contained in molasses. The decomposition of sucrose to produce fructose may be carried out by enzyme treatment, such as invertase enzyme which hydrolyzes sucrose to fructose and glucose, sucrase enzyme, α-glucosidase enzyme.

  The method for producing plant-derived molasses according to the present invention can be carried out according to known production procedures for plant-derived molasses (in particular, honey, agave syrup or maple syrup) except for the above-mentioned enzyme treatment. The plant-derived molasses subjected to the enzyme treatment can be blended with other ingredients such as additives in the blending process.

  According to another aspect of the present invention, there is provided a method of reducing calories of plant-derived molasses comprising the step of treating with a ketose-3-epimerase enzyme. The method for reducing calories of the present invention can be carried out according to the description concerning molasses derived from plants of the present invention and the production thereof.

  The present invention will be more specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Examination of allulose formation in carrot juice (1) Enzyme treatment of carrot juice Concentrated carrot juice (Brix 55, manufactured by SHONAN, hereinafter the same) was diluted to be Brix30. Since most of the sugar contained in carrot juice is sucrose, invertase (Sumizyme INV, Shin Nippon Chemical Industries Co., Ltd.), and so on, to increase the amount of fructose serving as a substrate for ketose-3-epimerase, in carrot juice (Brix 30) Was added to 50 U / mL. Next, Ketos 3-epimerase (derived from Arthrobacter globiformis bacteria, the same shall apply hereinafter) is added to carrot juice to which invertase has been added so as to be 0, 1, 2, 4, 8, 16, 32, 64, 128 U / mL. The enzyme reaction was carried out at 25 ° C. for 16 hours. The enzyme-treated carrot juice (sample numbers 1 to 10) was prepared by heating the carrot juice after the enzyme reaction for 10 minutes at 90 ° C. to inactivate the enzyme.

(2) Analysis of sugar composition The sugar content (g / 100 mL) of the enzyme-treated carrot juice prepared in (1) above was analyzed using an amino column (product name: YMC-Pack Polyamine II, manufactured by YMC), The ratio (sugar composition) of allulose, fructose, glucose, sucrose to total sugar content was calculated. The total content of saccharides was the total amount of monosaccharides and disaccharides.

(3) Results The results are shown in Table 1. "-" In a table | surface represents less than a detection limit (following, the same).

  Allulose was produced in carrot juice enzymatically treated with invertase and ketose-3-epimerase. By the ketose 3-epimerase enzyme treatment, reduced calorie carrot juice could be realized by replacing fructose with allulose while maintaining carrot components other than sugar. In addition, it was confirmed that the amount of allulose can be arbitrarily set at a rate less than the equilibrium state by adjusting the amount of ketose-3-epimerase enzyme.

Example 2: Sensory Evaluation of Enzyme-Treated Carrot Juice (1) Preparation of Sample Beverage Concentrated carrot juice was diluted to be Brix30. For the control sample beverage, neither the enzyme reaction of invertase nor ketose-3-epimerase was performed on the above-mentioned carrot juice (Brix 30) (enzyme-untreated carrot juice, control sample 1). For the test sample drink, both invertase and ketose-3-epimerase were added to carrot juice (Brix 30) to 50 U / mL, and the enzyme reaction was performed at 25 ° C. for 16 hours. The carrot juice after the enzyme reaction was adjusted to Brix 6, and then heated at 80 ° C. for 10 minutes to inactivate the enzyme, thereby preparing an enzyme-treated carrot juice (Sample 1). The sugar composition of non-enzyme-treated carrot juice (control sample 1) is 0% allulose, 26.8% fructose, 24.0% glucose, 49.2% sucrose, and the ratio of allulose content to fructose content is It was 0. The sugar composition of the enzyme-treated carrot juice (sample 1) was 10% allulose, 39% fructose, 51% glucose, and the ratio of the allulose content to the fructose content was 0.256.

  The calorie reduction rate (%) of the obtained enzyme-treated carrot juice (sample 1) is the allulose sugar composition (%) of the enzyme-treated carrot juice (sample 1) to the allulose sugar composition of the enzyme-untreated carrot juice (control sample 1) It was determined as a value obtained by subtracting (%). That is, in the enzyme-treated carrot juice (sample 1), the calorie was reduced by 10% as compared to the enzyme-untreated carrot juice (control sample 1). Therefore, in order to obtain an enzyme-nontreated carrot juice having the same calorie as the enzyme-treated carrot juice (test sample 1), the non-enzyme-treated carrot juice (control sample 1) is diluted to have a total sugar content (ie, calorie) of 10%. By reducing the amount, the same calorie non-enzyme treated carrot juice (control sample 2) was prepared.

(2) Sensory evaluation The sample beverages (Test sample 1, Control sample 1, Control sample 2) prepared in (1) above were subjected to sensory evaluation. Sensory evaluation was performed by one trained paneler.

(3) Results Carrot juice enzymatically treated with invertase and ketose-3-epimerase (test sample 1) is less sweet and has a clearer taste than enzyme non-treated carrot juice (control sample 1) On the other hand, the feeling of richness like carrots was enhanced. In addition, carrot juice treated with invertase and ketose-3-epimerase (test sample 1) has a more concentrated taste than the enzyme-untreated carrot juice (control sample 2) adjusted to the same calorie, and has a normal taste. It showed a flavor close to that of carrot juice (enzyme non-treated carrot juice, control sample 1).

Example 3: Examination of allulose formation by enzymatic treatment of orange juice (1) Enzyme treatment of orange juice Concentrated orange juice (Brix 66, manufactured by MC Foods, the same applies hereinafter) was diluted to be Brix20. Invertase was added to orange juice (Brix 20) to a concentration of 25 U / mL. Then, on the basis of orange juice (pH 3.9) to which invertase is added, in order to prepare orange juice of various pH values, an ion exchange resin is added to the orange juice to prepare orange juice (pH 4.3) of various pH values. 5, 5.0, 5.5, 6.0) were prepared. Ketos-3-epimerase is added to each orange juice (pH 3.9, 4.5, 5.0, 5.5, 6.0) to a concentration of 15 U / mL, and the enzyme reaction is carried out at 25 ° C. for 16 hours. Did. Enzyme-treated orange juice (sample numbers 12 to 16) was prepared by heating the orange juice after the enzyme reaction for 10 minutes at 80 ° C. to inactivate the enzyme. Moreover, about the control sample, ketose- 3-epimerase was not added to the orange juice (pH 3.9) which added the said invertase (sample number 11).

(2) Analysis of sugar composition The sugar composition of the enzyme-treated orange juice prepared in (1) and the control sample was analyzed in the same manner as in Example 1 (2).

(3) Results The results are shown in Table 2.

  Allulose was produced in orange juice of pH 5.0 or higher enzyme-treated with invertase and ketose-3-epimerase. This was believed to be due to the enzymatic properties of ketose-3-epimerase. In addition, it was considered that the amount of allulose production can be adjusted by the addition amount of ketose-3-epimerase and the reaction time.

Example 4: Sugar composition change of enzyme-treated juice and sensory evaluation (1) Preparation of sample beverage Orange juice (Brix 5.6) obtained by diluting concentrated orange juice (Brix 66, manufactured by MC Foods), concentrated Grape juice (Brix 9.38) obtained by diluting grape juice (Brix 16.75, manufactured by San Gabriele), Commercial grapefruit juice (Brix 8.4, manufactured by Snow Mark Meg Milk), concentrated pineapple juice (Brix 64, DEL ORO) Product (Brix 9.65), commercially available apple juice (Brix 5.1, manufactured by Kirin Tropicana), commercially available peach juice (Brix 11.04, manufactured by Alps), commercially available lemon juice (Brix 2) .76 (made by Aoba Trading Co., Ltd.) and commercially available tomato juice (Brix 4.68, Kagome Co.) Each centrifuged, after removing insoluble components, and the pH was adjusted to 5.5 using an ion exchange resin. Then, each fruit juice was added to the control group without adding enzyme (control group 1), the test group adding 50 U / mL of ketose-3-epimerase (test group 1), 100 U / mL of invertase and 50 U / mL of ketose 3-epimerase It divided into three of the test section (test section 2) to add. Each section was subjected to an enzyme reaction at 25 ° C. for 16 hours. Moreover, about a part of each sample of the test area 2, the enzyme reaction was further performed at 25 degreeC for 8 hours (test area 3). Sample beverages (sample numbers 17 to 52) were prepared by heating the test sections 1 to 3 at 80 ° C. for 10 minutes to inactivate the enzyme. Subsequently, citric acid anhydride was added to adjust the pH to 4.0 in order to bring each fruit juice to the pH before the above pH adjustment. The sugar composition (%) of allulose in test area 1 and test area 2 analyzed in the following (2) is determined as the calorie reduction rate of test area 1 and test area 2 with respect to control area 1, respectively, and similar to Example 2 (1) In the following procedure, control area 1 was diluted to have the same calorie as test area 1 or test area 2 to prepare each same calorie / enzyme non-treated juice (control area 2).

(2) Analysis of Sugar Composition The sugar composition of the sample beverage prepared in (1) above was analyzed by the same procedure as in Example 1 (2). The analysis results are shown in Table 3.

(3) Sensory evaluation The sample beverage prepared in the above (1) was subjected to sensory evaluation. Sensory evaluation was performed by one trained paneler. Specifically, four comparisons of control section 1 and test section 1, control section 1 and test section 2, control section 2 and test section 1, and control section 2 and test section 2 are carried out, and Sensory evaluation was performed.

The sensory evaluation results are shown in Table 4.

  Each fruit juice (orange, grapefruit, apple, grape, pineapple, peach) treated with ketose-3-epimerase (test group 1) and each juice treated with invertase and ketose-3-epimerase (same as above) (test group 2) In all the cases, the sweetness was lowered as compared with the normal juice (control section 1) which was not treated with enzymes, but it was not remarkable. In addition, each juice treated with ketose-3-epimerase (Id. 1) and each juice treated with Invertase and Ketose-3-epimerase (Id.) (Test 2) have the same calorie and enzyme, respectively. Compared with non-treated fruit juice (Control 2), it has a strong sweetness, a good flavor, a strong feeling of concentration as fruit juice, and results that peach content with low allulose content (test area 1) and allulose content Similar results were obtained for apples with high rates (test area 2). Furthermore, pineapple juice treated with ketose-3-epimerase (Test group 1) and pineapple juice treated with invertase and ketose-3-epimerase (Test group 2) Compared with 2), in addition to the above-mentioned result, the solid feeling like a pineapple is enhanced and exhibited a good flavor.

Example 5: Examination of allulose formation in honey, agave syrup and maple syrup (1) Enzymatic treatment Acacia honey (Brix 80, Sakura mark "Acacia honey", Kato beauty garden made by Honpo Co., Ltd.), agave syrup (Brix 75, "organic Each sample of “Blue Agave Syrup”, purchased from Aoki Trading Co., Ltd., and maple syrup (Brix 66, purchased from Ion Co., Ltd.) was adjusted to Brix 50. Then, add powdered Ketos-3-epimerase to 120 U per 1 g of solid sample, shake at 45 ° C overnight (about 15 hours), and then boil for 10 minutes to inactivate the enzyme. Thus, enzyme-treated Acacia honey (sample No. 54), enzyme-treated agave syrup (sample No. 56) and enzyme-treated maple syrup (sample No. 58) were prepared. In addition, each sample before enzyme reaction, non-enzyme treated Acacia honey (sample number 53), non-enzyme treated agave syrup (sample number 55) and non-enzyme treated maple syrup (sample number 57) were used as control samples.

(2) Analysis of sugar composition Each sample prepared in the above (1) was desalted, and the sugar composition was analyzed by HPLC (column: MCI GELCK08EC (manufactured by Mitsubishi Chemical Corporation). "Other monosaccharides" in the table are The thing which put together the monosaccharide which is not described in a table | surface is shown, "DP2 or more" shows sugar with a polymerization degree of 2 or more.

(3) Results The results are shown in Table 5.

  Allulose was produced in honey, agave syrup and maple syrup enzyme-treated with ketose-3-epimerase. Thus, ketose-3-epimerase enzyme treatment was able to realize reduced-calorie honey, agave syrup and maple syrup by replacing fructose with allulose while maintaining food components other than sugar.

Example 6: Examination of allulose formation in Acacia honey (1) Enzyme treatment Acacia honey (pH 3.5) was adjusted to Brix 50, and powdered Ketase-3-epimerase and immobilized enzyme were respectively 120 U / g of sample solid content The reaction was carried out at 45.degree. C. for 15 hours (samples 54 and 59). In the test section to which the immobilized enzyme was added, a sample was also taken at a time of reaction at 45 ° C. for 2 hours (sample No. 60).

(2) Analysis of Sugar Composition Each sample prepared in (1) above was desalted, and the sugar composition was analyzed by HPLC using a CK08 EC column. The "other monosaccharides" in the table indicate a group of monosaccharides not listed in the table, and "DP2 or more" indicate sugars having a polymerization degree of 2 or more.

(3) Results The results are shown in Table 6.

  When immobilized enzyme was treated with Acacia honey at pH 3.5 (sample No. 59), more allulose was produced than when treated with powdered enzyme (sample No. 54). From this result, it was found that even if the pH of the sample is as low as 3.5, the activity is stronger and the reaction tends to proceed more easily than the powdered enzyme if the immobilized enzyme is used. In addition, it was found that allulose was generated even in 2 hours for the immobilized enzyme reaction (sample No. 60), and the amount of generation was equivalent to that in the reaction for 15 hours.

Example 7: Sugar composition change and sensory evaluation of enzyme-treated honey, agave syrup and maple syrup (1) Preparation of sample Acacia honey (Brix 80, Sakura mark "Acacia honey", manufactured by Kato good-bye garden main company), agave syrup ( Each sample of Brix 75, “organic blue agave syrup”, purchased from Aoki Trading Co., Ltd., and maple syrup (Brix 66, purchased from Aeon Co., Ltd.) was adjusted to Brix 50. Then, a control group (control group 3) to which no enzyme is added, a test group (test group 4) to which 120 U of ketose-3-epimerase immobilized enzyme is added per 1 g of solid sample, a invertase ("MAXINVERT 200000MG", DSM) Were divided into three sections (test section 5) in which 1000 U per 1 g of sample solids and 120 U of ketose-3-epimerase immobilized enzyme were added per 1 g of sample solids. Each zone was subjected to an enzyme reaction at 45 ° C. for 2 hours. Test zones 4 and 5 were heated at 80 ° C. for 10 minutes to inactivate the enzyme, and then adjusted to Brix 10 to give sample numbers 61 to 66. The sugar composition (%) of allulose in test area 4 and test area 5 analyzed in the following (2) is determined as the calorie reduction rate of test area 4 and test area 5 with respect to control area 3 respectively, and similar to Example 2 (1) The control area 3 was diluted to the same calorie as the test area 4 or the test area 5 to prepare each same calorie / enzyme non-treated food (control area 4).

(2) Analysis of Sugar Composition The sugar composition of the sample food prepared in (1) above was analyzed by the same procedure as in Example 5 (2).

(3) Results The analysis results are shown in Table 7.

(3) Sensory evaluation The sample food prepared in the above (1) was subjected to sensory evaluation. Sensory evaluation was performed by five trained panelists. Specifically, the control zone 3 and the test zone 4, the control zone 3 and the test zone 5, the control zone 4 and the test zone 4 and the control zone 4 and the test zone 5 are compared in four ways. Sensory evaluation was performed.

The sensory evaluation results are shown in Table 8.

Molasses derived from plants enzymatically treated with ketose-3-epimerase (test section 4) and molasses derived from each plant enzymatically treated with invertase and ketose-3-epimerase (test section 5) The sweetness was lower than that of the derived molasses (control section 3) except for test section 4 of maple syrup, but it was not remarkable. Also, molasses derived from each plant enzymatically treated with ketose-3-epimerase (test group 4) and molasses derived from each plant enzymatically treated with invertase and ketose-3-epimerase (test group 5) have the same calories Compared to the non-enzyme treated juice (Control 4), it had a strong sweetness and a good flavor. In the case of agave syrup, the caramel sensation characteristic of syrup is the control group 4 when treated enzymatically with ketose-3-epimerase (test group 4) and when treated enzymatically with invertase and ketose-3-epimerase (test group 5). I felt more than that.

Claims (19)

  Reduced calorie fruit juice beverage, vegetable juice beverage or mixed juice beverage, wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.015 or more Juice drink or mixed juice drink.   The beverage according to claim 1, wherein the allulose content is 0.10 g / 100 mL or more.   The beverage according to claim 1 or 2, wherein allulose is not added as a raw material.   The beverage according to any one of claims 1 to 3, which is substantially free of sucrose.   Fruit juice beverage, vegetable juice beverage or mixed juice beverage is selected from the group consisting of carrot juice, orange juice, grapefruit juice, apple juice, grape juice, pineapple juice, peach juice, tomato juice, tomato juice, lemon juice, mango juice and passion fruit juice The beverage according to any one of claims 1 to 4, wherein the beverage comprises one or more kinds of fruit juice and / or vegetable juice.   The beverage according to any one of claims 1 to 5, which is a carrot vegetable juice beverage, and the ratio of allulose content to fructose content (allulose content / fructose content) is 0.025 or more.   The beverage according to any one of claims 1 to 6, which is an orange juice beverage, wherein the ratio of allulose content to fructose content (allulose content / fructose content) is 0.04 or more.   A process for producing a reduced calorie fruit juice, vegetable juice beverage or mixed juice beverage, comprising the step of treating fruit juice, vegetable juice or mixed juice with a ketose-3-epimerase enzyme.   8. The process according to claim 7, wherein the treatment of fruit juice, vegetable juice or mixed juice with ketose-3-epimerase enzyme is a process for reducing calories by producing allulose from fructose derived from fruit juice, vegetable juice or mixed juice. Method.   The production method according to claim 8 or 9, further comprising the step of treating fruit juice, vegetable juice or mixed juice with invertase before and / or simultaneously with the treatment with a ketose-3-epimerase enzyme.   A method for reducing calories of fruit juice, vegetable juice or mixed juice, comprising the step of treating fruit juice, vegetable juice or mixed juice with a ketose-3-epimerase enzyme.   A reduced-calorie plant-derived molasses, which is a reduced-calorie plant-derived molasses, wherein the ratio of the allulose content to the fructose content (allulose content / fructose content) is 0.01 or more.   The plant-derived molasses according to claim 12, wherein the allulose content is 0.10 g / 100 g or more.   14. The plant-derived molasses according to claim 12 or 13, wherein allulose is not added as a raw material.   The plant-derived molasses according to any one of claims 12 to 14, wherein the plant-derived molasses comprises one or more kinds of molasses selected from the group consisting of honey, agave syrup and maple syrup.   A process for producing reduced calorie plant-derived molasses comprising the step of treating plant-derived molasses with a ketose-3-epimerase enzyme.   17. The method according to claim 16, wherein the treatment of plant-derived molasses with ketose-3-epimerase enzyme is a treatment for reducing calories by producing allulose from fructose derived from molasses.   The method according to claim 16 or 17, further comprising the step of treating plant-derived molasses with invertase before and / or simultaneously with the treatment with a ketose-3-epimerase enzyme.   A method for reducing calories of plant-derived molasses, comprising the step of treating plant-derived molasses with a ketose-3-epimerase enzyme.